The best guilt free granola recipe! Easy to make, naturally sweetened, and so delicious!
Breakfast is my favorite meal of the day…..or maybe it’s snacking. Does that count as a meal? If it did, that is what I would eat ALL day! Since I do have to feed the family three meals a day, EVERY.SINGLE.DAY, I have been trying to find something to replace cereal for breakfast. Children LOVE cereal (as do I). I live off of cereal for the first 12 weeks of my pregnancies. However, no one is satisfied after just one bowl and with six children, multiple bowls of cereal really adds up. Not to mention, everyone seems a little bit more wound up after a sugary breakfast. Hence, Coconut Pecan Granola.
Our breakfasts consist of fried sweet potatoes and eggs, sourdough discard pancakes, kefir smoothies, or scrambled eggs with toast, but nothing compares to a simple bowl of cereal. With homemade Coconut Pecan Granola, I know the ingredients that are going into our bowls and they are staples that are already in my pantry. It helps that everyone believes they are eating “real” cereal. When I first made it, my husband tried it an said, “Oh, this must be unhealthy.” Nope honey, all good stuff!
Tools and Ingredients
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Measuring Cups
- Raw Oats
- Slivered Almonds
- Unrefined Coconut Oil
- Raw Honey (or Pure Maple Syrup)
- Chia Seeds
- Ground Cinnamon
- Almond Extract
- Salt
- Unsweet Coconut Flakes (added half way through baking)
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, combine the raw oats, slivered almonds, chia seeds, ground cinnamon, and salt.
- Warm coconut oil in microwave or sauce pan. Drizzle in the coconut oil, honey, and almond extract. Stir until combined.
- Spoon the granola onto the lined baking sheet and press mixture flat (helps with clumping).
- Bake for 10 minute, gently mix in the coconut flakes, and press mixture flat with the back end of a spatula. Bake for an additional 15 minutes or until golden brown.
- Let cool for 45 minutes before serving or place in an airtight container for up to a week.
- Enjoy with milk, yogurt topped with fruit, or by the handful!
Coconut Pecan Granola
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Measuring Cups
Ingredients
- 4 cups raw oats
- 1 cup slivered almonds
- 1/2 cup melted coconut oil
- 1/2 cup raw honey
- 1/4 cup chia seeds
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp almond extract
- 1/2 cup coconut flakes *added halfway through baking
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper
- In a medium bowl,, combine raw oats, slivered almonds, chia seeds, ground cinnamon, and salt.
- Melt coconut oil in microwave or sauce pan. Drizzle the coconut oil, honey, and almond extract into the mixture. Stir until well combined.
- Spoon the granola onto the lined baking sheet and press mixture flat (helps with clumping).
- Bake for 10 minutes, gently mix in the coconut flakes and press mixture flat with the back end of spatula. Bake for an additional 15 minutes or until golden brown.
- Let cool for 45 minutes before serving or place in an airtight container for up to one week.
- Enjoy with milk, yogurt topped with fruit, or by the handful!
